Italian Breakfast Casserole (Whole30, Keto)

This Italian Breakfast Casserole is positively packed with flavor, including spinach, sun-dried tomatoes, Italian sausage, and artichoke hearts. It actually tastes like lasagna and is great smothered with marinara. Whole30, paleo, keto, low carb.

Why This Italian Breakfast Casserole Is So Good!

• This is the perfect dish for people who don’t like breakfast casseroles! It’s packed full of flavor and tastes just like lasagna!
• This breakfast is Whole30, paleo, low carb, and keto.
• It’s perfect to feed a crowd or for meal prep for busy mornings.

How To Make Italian Breakfast Casserole

1. Preheat oven to 350º F.
2. Drain thawed spinach. Squeeze spinach between hands to press out excess liquid.
3. Place a medium skillet over medium heat. Add sausage and brown, crumbling with a firm spatula or wooden spoon. When cooked, transfer to a 9×13″ baking pan. Discard leftover grease.
4. In a large bowl, whisk eggs well. Add remaining ingredients and stir well. Pour over sausage in baking pan.
5. Bake for 35-45 minutes or until set. A knife, inserted into the center, should come out clean.
6. Serve with warm marinara.

Can You Make this Italian Breakfast Casserole Ahead of Time?

This casserole feeds a crowd, but it’s also perfect for breakfast meal prep. Bake the casserole, and let it cool to room temperature before covering and putting in the fridge. It will keep for four to five days, and you can reheat it in the oven or microwave before serving.

If serving a crowd, you can make the whole dish and store in the fridge before reheating and serving. You can also prep the whole dish up to baking it, and cover it and keep in the fridge overnight.

What Do You Serve With this Breakfast Casserole?

This casserole is perfect just by itself with a little warmed marinara sauce, it makes for hearty and tasty breakfast. This casserole can also be enjoyed with a salad, vegetable, or potato side dish to make it a fuller main meal.

Top Tips For Making This Recipe

• If you can find Whole30 compliant Italian sausage, great! Otherwise, you can make it yourself – see the notes below the recipe!
• Make sure your marinated artichoke hearts and marinara sauce are compliant if on Whole30.
• The casserole is baked when the eggs are solid and an inserted knife comes out clean.

For More Breakfast Recipes:

• Crockpot Breakfast Casserole
• Freezer Breakfast Burritos
• Sweet Potato Whole30 Breakfast Bowl
• Chia Seed Breakfast Pudding

And if you’re counting grams of net carbs, make sure you bookmark our Net Carb Calculator to easily calculate carbs for a keto or low carb diet.

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Italian Breakfast Casserole (Whole30, Keto)

A crazy flavorful breakfast casserole with Italian influence. Artichoke hearts, sun-dried tomatoes, Italian sausage, spinach, and eggs. Filling and Whole30, paleo, keto, low carb.

5 from 1 vote

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Prep Time 20 mins

Cook Time 35 mins

Total Time 50 mins

Course Breakfast

Cuisine Italian

Servings 12 servings

Calories 288 kcal

Ingredients

  

1x2x3x

• 1 pound Italian sausage See Note for Whole30
• 2 cups marinated artichoke hearts chopped, See Note
• 1 12- ounces bag frozen chopped spinach thawed
• 1/2 cup sun dried tomatoes chopped
• 2-3 cloves garlic minced
• 1/4 cup nutritional yeast
• 1/2 cup coconut cream
• 1 teaspoon salt
• 12 eggs
• Marinara sauce to serve, See Note

Instructions

 

• Preheat oven to 350º F.
• Drain thawed spinach. Squeeze spinach between hands to press out excess liquid.
• Place a medium skillet over medium heat. Add sausage and brown, crumbling with a firm spatula or wooden spoon. When cooked, transfer to a 9×13″ baking pan. Discard leftover grease.
• In a large bowl, whisk eggs well. Add remaining ingredients and stir well. Pour over sausage in baking pan.
• Bake for 35-45 minutes or until set. A knife, inserted into the center, should come out clean.
• Serve with warm marinara.

Notes

If you can find Whole30 compliant Italian sausage, great! Otherwise, you can make it yourself.

Easy Homemade Whole30 Compliant Italian Sausage
1 pound ground pork
1 tablespoon red wine vinegar
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon fresh chopped parsley or 2 teaspoons dried
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried basil
1 teaspoon paprika
1 teaspoon red pepper flakes
1/4 teaspoon ground fennel seed optional
pinch dried oregano
pinch dried thyme

Combine all in a medium bowl and mix well. Continue with recipe.

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Make sure your marinated artichoke hearts and marinara sauce are compliant if on Whole30.

Nutrition

Calories: 288kcalCarbohydrates: 7gProtein: 14gFat: 23gSaturated Fat: 9gCholesterol: 192mgSodium: 694mgPotassium: 471mgFiber: 3gSugar: 2gVitamin A: 4212IUVitamin C: 12mgCalcium: 85mgIron: 3mgNet Carbs: 4g

Keyword keto, paleo, whole30

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Cheryl Malik

Cheryl Malik is the recipe developer, writer, and photographer behind the healthy, flavorful, family friendly recipes at 40 Aprons. She’s been a blogger for 10+ years and is known for her delicious recipes and detailed recipe instructions. Cheryl is a mom of three who lives in Memphis, TN.